Fill a large pot with water and bring to a boil. While the water is heating up, peel the potatoes. Once boiling, add the potatoes and boil until they are soft (fork tender). Drain the potatoes and let them cool for a few minutes.

Transfer to a large mixing bowl. Mash the potatoes with a metal food masher, ricer, or other mashing tool. Add the salt and flour and knead the mixture until a smooth dough forms.

Dump out the old water from boiling the potatoes, and bring a fresh pot of water to a boil.

While the water is heating up starting rolling out your gnocchi on a lightly floured surface. I suggest splitting your dough into 6 sections and rolling them one-by-one into a rope. Aim for a rope about an inch wide, perhaps a little less. Cut small 1" gnocchi 'pillows' and set aside.

Once you have your gnocchi 'pillows,' begin rolling them down the curved side of a fork or a gnocchi board. This will enable the sauce to better stick to the gnocchi and is the traditional style.

Now is a good time to heat your marinera sauce with any additional herbs/ veggies on the stove. Cover with a lid, and let simmer.

When the water is boiling, transfer the gnocchi. Do not overcook! The gnocchi should float to the surface fairly quickly depending on how many gnocchi you transfer at a time. Remove the gnocchi's with a skimmer as they float to the top to avoid any gnocchi from overcooking.

Transfer to the saucepan. Combine the gnocchi, and marinera sauce.

Plate your gnocchi dishes, and serve with vegan parmesan and garnish.

Enjoy! Mangia! Mangia!